Plato's Pasta

Boil a kettle (used in step 4)

Crush the garlic with the side of a knife, peel it and chop finely

Drain, rinse and chop the olives into 'O's

Cut the tomatoes into wedges (approx. 3cm thick)

Crumble 100g (200g) of the feta cheese

Peel the onion(s), cut in half and slice finely

Chop the parsley coarsely

Cook the pasta in a pot of boiling water and salt (optional) for 8-10 min or until the pasta is cooked to your taste, stirring occasionaly

Drain and reserve 1 cup of pasta water for steps 7 and 8

Meanwhile, add 1-2 tbsp of olive oil to a large pan on a medium-high heat

Once the oil is hot, add the tomato wedges skin-side down preferably

Cook for 2-3 minutes until blistered and releasing their juices

Sprinkle 1 tsp (2 tsp) of sugar to reduce the acidity and add sweetness

Add the onion to the tomato pan and cook for 3 min or until soft

Add the garlic and cook for 1 min, stirring constantly

Allow to simmer for 2-3 min

Tip: If the sauce becomes too dry, gradually add a few tbsp of the pasta water

Add the olives, capers and chilli flakes (careful, adjust the amount to your preferred hotness) to the pan

Add the feta and cook for 2-3 min

Season to your taste with salt and pepper